On the Seventh Day of Fazzino

Today’s Featured Gift of the Day
The Fazzino RIDE Art Poster!

On the Seventh Day of Fazzino, we offer to you…20% off a Fazzino RIDE art poster. The perfect gift for your Fazzino fan. Charles Fazzino was commissioned to design a limited edition run of the Fazzino RIDE in New York City this year. Here’s your chance to order one of his commemorative posters in time for the holidays.  Poster measures 27″ x 11″.…..MUST ORDER BY December 18th for Christmas delivery.



Regular Price: $25 unsigned/$40 signed  plus shipping and handling

Today ONLY – 20% Off (while supplies last)!

To Order: Email info@fazzinocollectors.com

Plus, we’re giving one of these art posters away for FREE. Just post a comment on this blog or on the Fazzino Facebook Fan Page answering our holiday question of the day by midnight tonight and you’ll have the chance to be our randomly selected winner.

Question of the Day: “What is your favorite holiday cookie recipe?”



Visit the Charles Fazzino Gift Shop for even more holiday gift ideas and stay tuned for tomorrow’s Day Eight Featured Gift of the Day!

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8 responses to “On the Seventh Day of Fazzino”

  1. arthur Amil says:


    1 1/2 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking soda
    1 cup shortening
    3/4 cup brown sugar
    3/4 cup granulated sugar
    2 eggs
    1 cup chopped walnuts or pecans
    2 cups semisweet chocolate chips
    2 cups uncooked rolled oats
    1 teaspoon vanilla


    Sift flour with salt and soda.

    Cream shortening and sugars; beat in eggs and vanilla until light and fluffy. Stir in sifted dry ingredients, chopped walnuts or pecans, rolled oats, and chocolate chips. Drop chocolate chip cookie batter by teaspoonfuls onto ungreased baking sheets. Bake chocolate chip cookies in a preheated 350° oven for about 10 to 12 minutes; cool on racks. Makes about 8 dozen chocolate chip cookies.

    Tell me what you think of my recipe? 🙂

  2. Charlie Logst says:

    My favorite would have to be eggnog! This is how I make it:

    1/2 gallon milk, divided
    1 package instant French vanilla pudding mix
    1/4 cup sugar
    2 tsp. vanilla
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg

    In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in remaining milk. Refrigerate until serving. Enjoy!! 🙂

  3. Rebecca M says:


    1 Egg White
    2 cups Powdered Sugar
    2 Tbsp. Butter or Margarine
    1/2 tsp. Mint Flavoring

    Mix powdered sugar and butter using a pastry blender or butter knives. Add egg white and flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if needed to make a soft dough. Roll into balls the size of large marbles and press with a fork to flatten and add ridges.

  4. Edna Willadsen says:

    Iced Gingerbread man

  5. Ingredients
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    1 cup chopped nuts
    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

    PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

    * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

  6. Mary Lynn Hayes says:

    Toll House Original Chocolate Chips

  7. Jess Rosenberg says:

    Snickerdoodles – but my mother in kaw’s recipe is a fiercely guarded family secret!

    • julie says:

      Congratulations Jess Rosenberg! You are the winner of Day 7 of the Twelve Days of Fazzino!! You will be contacted shortly via email.

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